Description
White Chicken Enchiladas are creamy, comforting, and easy to make. Filled with shredded chicken, melted cheese, and topped with a smooth white sauce, they’re perfect for weeknight dinners or casual gatherings.
Ingredients
2 cups cooked shredded chicken
8 flour tortillas
1½ cups shredded Monterey Jack cheese, divided
3 tbsp butter
3 tbsp all-purpose flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced mild green chiles (undrained)
½ tsp garlic powder
½ tsp onion powder
Salt & black pepper to taste
Optional: chopped cilantro or green onions
Instructions
1. Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. In a bowl, combine shredded chicken and ½ cup of the Monterey Jack cheese. Season with garlic powder, onion powder, salt, and pepper.
3. Fill each tortilla with the chicken-cheese mixture, roll tightly, and place seam side down in the baking dish.
4. In a medium saucepan, melt butter over medium heat. Whisk in flour and cook 1 minute until lightly golden.
5. Gradually whisk in chicken broth, stirring constantly until smooth and thickened. Remove from heat and stir in sour cream and diced green chiles until well combined.
6. Pour the creamy sauce evenly over the rolled tortillas. Sprinkle the remaining 1 cup of Monterey Jack cheese on top.
7. Bake uncovered for 20–25 minutes until cheese is melted and enchiladas are bubbling. Optionally broil 1–2 minutes for a golden top.
8. Remove from oven and let cool 5 minutes. Garnish with cilantro or green onions, then serve warm.
Notes
Use rotisserie chicken for convenience.
Swap flour tortillas for corn tortillas if preferred; warm them slightly.
Add diced jalapeños for extra spice.
Assemble ahead of time and refrigerate; bake fresh when ready.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Dinner
- Method: Baked
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 enchilada
- Calories: 450